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The soup lineup is just getting started and I’m featuring one of my absolute favorite ones with a great fall veggie – butternut squash! I love this one so much because it comes with fresh tastes like squash and carrots but also warm tastes like sage and ginger. It’s creamy, hearty and just tastes like home cooking! Try it for the tastes or for the amazing health benefits of seasonal butternut squash.

Here’s what you’ll need:

• 4 tbsp olive oil
• 2 lbs cubed butternut squash
• 1 yellow onion, chopped
• 4 large carrots, chopped
• 4 celery sticks, chopped
• 4 cloves garlic, minced
• 3 tbsp apple cider vinegar
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground ginger
• 1 tsp ground thyme
• 1/4 tsp ground sage
• 1/2 tsp red pepper flakes
• 1/2 tsp rosemary
• 48 oz vegetable stock 
• 3/4 cup coconut milk

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BUTTERNUT SQUASH BISQUE

Ingredients: 

• 4 tbsp olive oil
• 2 lbs cubed butternut squash
• 1 yellow onion, chopped
• 4 large carrots, chopped
• 4 celery sticks, chopped
• 4 cloves garlic, minced
• 3 tbsp apple cider vinegar
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground ginger
• 1 tsp ground thyme
• 1/4 tsp ground sage
• 1/2 tsp red pepper flakes
• 1/2 tsp rosemary
• 48 oz vegetable stock 
• 3/4 cup coconut milk

Instructions: 

1. Begin by adding chopped onion, carrots, celery and garlic to a large pot with olive oil over medium-high heat.
2. Simmer until onions are soft and translucent, then apple cider vinegar and all spices. Mix well and return to a simmer.
3. If needed, peel and chop the butternut squash into ~1-inch cubes to prepare for boiling.
4. Add the cubed butternut squash to the pot and cover completely with vegetable stock. Bring to a boil for about 20 minutes or until the squash is soft and can be easily pierced with a fork.
5. Turn off heat and either transfer to a blender or use an immersion blender to blend everything until completely smooth. Mix in the coconut milk last, season to taste with salt and pepper, and serve.

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